Your grilled cheese sandwich just grew up.
Here’s a major problem I have with grilled cheese sandwiches: They aren’t wrapped in bacon.
This means improvements are possible!
Rolling some cheese and hot sauce in thinly pressed bread slices and wrapping them in bacon is that very improvement.
This recipe makes 6 rolls – and you will not want to share them.
Really, the only trick to these is to cook your bacon first, but not overcook your bacon. You want it to be flexible so you can wrap it.
This is one of the very few times I don’t cook my bacon until it’s really crispy.
I like to bake my bacon because I think it gives me the most control. About 8-10 minutes at 350ºF will give you cooked, but bendable bacon. You can also use a skillet – just keep a close eye on it.
Then you just need some cheese and bread!
Cut the ends off of your bread pieces for easier rolling, and use a rolling pin to flatten out the pieces.
Then sprinkle on some cheese. Don’t overdo it or it will explode out of the wraps!
Maybe add on a drizzle of hot sauce? If you’re me, that’s not even an option. I definitely add hot sauce.
Then roll each piece of bread into a tight cylinder.
Work carefully now and wrap each roll with a piece of bacon.
To finish off the rolls, add a small drizzle of neutral oil to a large skillet over medium heat and sear the rolls for 2-3 minutes per side until the bacon is really crispy and the cheese is super-melted.
Then chow down while they are still nice and warm!
These are such a great appetizer. If I were making these for a game day or something I’d probably make four times as many!
Nick believes that cheese and bacon never fail! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.